Shrimp Summer Salad In Cantaloupe Bowls

• Bowls
• 2 cantaloupes, halved seeded
• Salad Ingredients
• 1/2 cup red pepper, diced
• 2 scallions, sliced
• 1/2 tablespoon capers, rinsed
• 3 cups peeled cooked shrimp, sliced in half
• 4 ounces feta cheese, crumbled
• Dressing Ingredients
• 1/2 tablespoon minced garlic
• 1/2 teaspoon sugar
• 1 teaspoon minced fresh oregano
• 1 teaspoon minced fresh cilantro or 1 teaspoon fresh parsley
• 1/2 cup low-fat plain yogurt, drained overnight in the refrigerator liquid discarded
• 1 teaspoon Dijon mustard
• 1 lemon, juice and zest of
• black pepper
• Garnish Ingredients
• sliced scallion
• capers
• fresh herb

1. Scoop the meat out from the cantaloupes and rough chop leaving a 1/4 inch so to keep the shell for the dish.
2. Place the meat of the cantaloupe in a bowl with rest of salad ingredients.
3. Mix all the dressing ingredients together in a blender.
4. Toss the dressing into the salad. Chill for one hour to let the flavors meld together.
5. Scoop 1/4 of the salad into each of the cantaloupe bowls.
6. Top with garnishes.

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Taken from www.food.com/recipe/shrimp-summer-salad-in-cantaloupe-bowls-131953 (may not work)